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Of the 110 varieties of vanilla only three types are used commercially - Planifolia, Pompona
and Tahitian.
Bourbon vanilla is the generic name for vanilla species planifolia. Originating in Mexico
planifolia vanilla cuttings were taken in the 1800s and grown by the French in large
plantations in Reunion then known as the Ile de Bourbon thus explaining the origins of it's
name. Bourbon vanilla has the familiar vanilla flavor we have come to know and love, such as
that in ice cream, flavored desserts and drinks. Madagascar Bourbon is the most sought
after bourbon vanilla bean and is considered the best. Madagascar has aromas of wood, oil,
and leather with wide flat pods.
Mexican Vanilla
Vanilla is a gift of Mexico to the world. The Aztecs used vanilla: "tilxochitl" (black flower)
to perfume a drink called "xocolatl" (chocolate), prepared with vanilla and cocoa for the
first banquet offered to Hernan Cortes. When shown the cocoa grains and the black vanilla
beans he was overwhelmed by the incredible perfume of the brown beans known as
"xanath" (vanilla flower) by the Totonacs. Mexico is no longer the largest producer of
vanilla beans due to a devastating freeze in the late 1950's that destroyed most of the
vanilla plants. Mexican vanilla beans are chocolate brown to black in color, their aroma is
clean and delicate.
Tahitian vanilla
Tahitian vanilla is the generic name for the vanilla species tahitensis. This variety
originates from plant stock taken to Tahiti, which probably mutated in the wild. Now
regarded as a different species, it's appearance and flavor is considerably different to
planifolia vanilla. Tahitian vanilla is earthly and fruity, with less natural vanillin than
planifolia.
Pompona vanilla is grown in the Antilles and Guadeloupe in the Caribbean. The vanilla pods are
considered of lower quality than either planifolia or tahitian. The beans tend to be smaller, around
3", with less vanillin then the planifolia varieties.
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Vanilla Varieties
Vanilla Varieties
Of the 110 varieties of vanilla only two types are used commercially – Bourbon Vanilla and
Tahitian Vanilla.
Vanilla is the World’s most labour-intensive agricultural crop, which explains why vanilla is
so expensive. Tahitian vanilla has always been more expensive than Bourbon vanilla,
especially now, as it is less readily available.
-VANILLA VARIETIES-
Madagascar - Dark, full bodied, and rummy with a hint of tobacco, just like Rob told me it would be. Perfect
for recipes that might be flambed or if you need a vanilla to stand up to powerful flavors that might
overshadow it.
Bourbon - Bourbon is defined by its fruity profile. Your nose my sense scents of figs, papaya, persimmon and
cherries. Its diverse quality make it good all around variety, but I personally prefer it with cookies and cakes
where I want the vanilla to add dimension and complexity.
Mexico - This vanilla is sweet, smooth and creamy. This vanilla is designed for infusions for milk, pastry
cream, whipped cream, and all manner of ice creams. My personal favorite.
Tonga - This variety reminds me of cherries and of autumn, very brisk and felicitous. More of a delicate
flavor. I've dedicated this one to using in developing fruit sauce for adorning meats as it seems to compliment
the savory tastes of chicken and pork and at the same time enhance the fruit.
Papua New Guinea - Subtle notes of chocolate and red wine define this vanilla. Not a favorite as often it
seems to disappear in the background of other more prominent ingredients, and when I want vanilla to stand
front and center I usually want something a bit bolder. Still, for delicate tea cakes and that ilk of pastry this is a
choice vanilla.
Tahiti - Floral, with hints of licorice and figs. I found that I prefer this vanilla in jams and preserves as it adds
a florid bouquet to the overall taste. In addition, that slight licorice makes it choice for developing your own
chai mix or spice rubs where you wish to include vanilla.
India - The beans are huge and very oily, with a very muted, woodsy quality. A good vanilla that would stand
up well to spices with a more heady comportment in a dish, where the presence of cloves, rosemary, cinnamon,
or thyme (and other such flavors with a dominating flavor) may threaten to eclipse other vanilla varieties.
Indonesia - These beans are thick, oily, and pliable. One of the mightiest of beans in physical presence. Also
one of the oddest. The scent of vanilla is somewhat fermented and the overall scent profile is one you would
associate with prunes. In fact, I would say they smell more like prunes than vanilla. However, when cooked the
vanilla flavor becomes more pronounced. Perfect for stewing fruit, or in pies and compotes.
Tahitensis & Planifolia Blend - The most typical and assuring of the vanillas. This is what you might assume
"typical" vanilla to smell like. A bit of a one note wonder, but because it possesses such a strong and reliable
vanilla flavor that doesn't change with cooking it's my regular go-to vanilla variety. Probably the one I use
more than any other.
So which one to pick? I suggest going with one or two that intrigue you the most and starting with that. As I
noted earlier in the post sugar cookies are a great way to test the flavor profiles of vanilla. Whipped cream or
vanilla ice cream are other good options. Whatever you do decide to use be sure that vanilla is the only and
predominant flavor.